Lemon chilli chicken fajitas 4 skinless free-range chicken breastsJuice of 2 lemons1 fat garlic clove, crushed1 tsp ground cumin1 tsp ground coriander1 tsp smoked hot paprika½ tsp chilli flakes (optional)3 tbsp olive oil1 each red and yellow pepper, sliced1 red onion, slicedFlour tortillas, warmed, to serve For the fresh tomato salsa 6 ripe vine-ripened tomatoes, chopped½ red onion, finely chopped1 tbsp extra-virgin olive oilJuice of ½ limeSmall handful fresh coriander leaves, choppedSmall handful fresh mint leaves, chopped
Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g plain flour½ tsp bicarbonate of soda1 tsp salt1 large free-range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1 lemon, plus juice ½4 tbsp extra-virgin olive oil For the cream cheese filling Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies. If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black. If not, char them under a very hot grill. Keep turning the chillies so they colour evenly. This should take about 5 minutes.
Herby potato and ham hock tortilla 2 tbsp The Co-operative basil infused olive oil (or similar), plus extra to drizzle 200g The Co-operative parmentier potatoes (or similar)50g The Co-operative British shredded ham hock (or similar) You'll also need 1 onion5 large free-range eggsHandful fresh parsley leavesHandful fresh basil leaves Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb-size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free-range pork mince2 tbsp finely chopped fresh coriander½-1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick-pickled vegetables Simple chicken stir fry with vegetable, egg and peanuts (low FODMAP, gluten free) « Delish Home Cook - Asian inspired, FODMAP friendly, gluten free and more.. Simple chicken stir fry with vegetable, egg and peanuts (low FODMAP, gluten free) Posted on Updated on On Fridays I work from home so I can drop my little boy off at school and pick him up. I am often swamped with work and I have something really quick for lunch at home (like a bowl of instant noodles cooked in the microwave). This week I was in luck with some free time – so I decided to cook a simple stir fry for lunch.
Grilled Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils Begin by cutting each chicken breast into 5 evenly sized pieces and place these in a bowl. Then cut one half of the onion into quarters (reserve the other half for the lentils) and separate into layers, adding them to the chicken, along with the rest of the ingredients and a seasoning of salt and pepper. Now give everything a good mixing, cover with a cloth and go away and leave it in a cool place for at least half an hour. While you are marinating the chicken, if you are using wooden skewers you need to soak them for 30 minutes in hot water (to prevent them burning). Then when you're ready to cook the chicken, pre-heat the grill for 10 minutes to its highest setting and set the grill tray 4 inches (10 cm) from the element. Next, see to the lentils.
Kashmiri paneer masala in a tomato, ginger & fennel gravy